All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Yee-haw! Too forced? We aren't claiming to be from Texas, but we think this chili is pretty darn tasty without the bells, whistles, and yee-haws. Butternut squash and turkey flavored with chile rub are mixed with tomatoes, then simmered. Served with classic chili fixin's, you might have the urge, after you eat your bowl clean, to let loose a classic Texan yelp, no matter what state you live in. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using ground beef, follow same instructions as turkey in Step 3, breaking up meat until no pink remains and ground beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
If using ground pork, follow same instructions as turkey in Step 3, breaking up meat until no pink remains and ground pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
If using Impossible burger, follow same instructions as turkey in Step 3, breaking up burger until heated through, 5-7 minutes.
If using diced chicken, pat dry and season with a pinch of salt and pepper. Follow same instructions as turkey in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Halve and peel shallot. Cut halves into ¼" dice.
Core tomato and cut into ¼" dice.
Stem and mince cilantro.
Cook the Butternut Squash
Place a large non-stick pan over medium heat. Add 2 tsp. olive oil, butternut squash, and shallot (reserve a pinch for garnish) to hot pan.
Stir often until squash is browned and begins to soften, 7-10 minutes.
Cook the Turkey
Add turkey, half the seasoning rub (reserve remaining for chili), and a pinch of pepper to hot pan.
Stir often, breaking up meat, until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Start the Chili
Add crushed tomatoes and 1¼ cups water to hot pan. Bring to a boil.
Once boiling, reduce to a simmer. Stir occasionally until thickened, 8-10 minutes.
Finish Chili and Finish Dish
Taste chili, and stir in remaining seasoning rub, if desired.
Remove from burner.
Plate dish as pictured on front of card, garnishing chili with cheese, tomato, remaining shallot (to taste), sour cream, and cilantro. Bon appétit!
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